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Named for the fact that the fruits grow in grape-like bunches, grapefruits are the largest citrus fruits, growing up to 18cm in diameter. Inside, the flesh is segmented, like an orange, though the flavour is more tart.
They come in both seeded and seedless varieties and, although the skins are always yellow, sometimes with a faint blush of pink, the flesh varies from yellow-ish white through to pink and ruby red.
Grapefruits are also a good source of fibre and vitamin C.
All year round, though they tend to be juicier and sweeter during the spring and winter.
Look for grapefruits that are plump and firm, with a soft sheen. Avoid examples with any bruising or coarse, puffy skin, as they will be dry inside. Choose those that feel heavy for their size – they're the juiciest.
To eat for breakfast or as a starter, cut in half, then use a serrated, curved-blade grapefruit knife to separate the skin from the flesh (leaving the flesh still cupped in the skin), then use a small, sharp knive to cut between each segment. Alternatively, peel and separate the segments as you would as orange.
In the fridge, or a cool place, for up to a week.
Eat raw on its own or add to fruit or vegetable salads; halve, sprinkle with sugar and ground ginger and grill (3-4 mins); use to make marmalade.
Try lemon or orange.